The amount of Vegetables that contain 2.5 μg of Vitamin K (401 - 410)

• 

  4 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 0.6
• 

  4 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 0.6
• 

  4 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 0.6
• 

  1 μg

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 2.5
• 

  3 μg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 0.8
• 

  9 μg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 0.3
• 

  7 μg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 0.4
• 

  9 μg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 0.3
• 

  7 μg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 0.4
• 

  3 μg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 0.8